1 cup (250ml) strained freshly squeezed blood orange juice 300ml thickened (heavy) cream 1½ cups (240g) icing sugar
250g (8 ounces) mascarpone
Bring juice to the boil in a small saucepan; boil for 12 minutes or until reduced to 1⁄4 cup. Cool. Refrigerate until cold. Beat cream, sugar and juice with an electric mixer until soft peaks form. Fold in mascarpone and chopped candied orange. Spread into a 1-litre loaf pan. Cover surface with plastic wrap; freeze for 6 hours or overnight until firm.